NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup potato gnocchi

0.5 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp pine nuts

1 cup baby spinach

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

• 2

  In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant, then remove from the pan.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with garlic powder, sea salt, and black pepper.

• 4

  Cook the chicken for 5-7 minutes until browned and cooked through, then add the baby spinach and stir until just wilted.

• 5

  Reduce the heat to low and stir in the basil pesto and non-fat Greek yogurt to create a smooth, creamy sauce.

• 6

  Add the cooked gnocchi to the skillet, tossing gently to coat every piece in the velvety pesto sauce before serving topped with the toasted pine nuts.